roasted beet soup

Spring is here and I’ve got little baby beet seedlings in the greenhouse but I can’t wait 65 days for them to make beets.

So until then I’m getting organic beets at the store. They are a vegetable, in my opinion, that spans all seasons. We ate this roasted beet soup hot and cold and both were delicious. So if you’re still freezing your tush off- heat it up. If you are in CA and it’s gone straight from winter to summer- keep it cool.

And I’m working through our garlic harvested last July. It’s starting to recognize that spring is here and beginning to germinate but it’s still very usable. I do “degerm” it by removing the green germ you see there. It just starts shooting up the middle where if in the ground it would continue to push through the soil. I’ve heard if you remove the germ it makes you less “gassy” but don’t hold me accountable to that one! And remember you don’t have to even peel for this recipe:)

After roasting I’ll let the beets cool and then skin them.

The garlic is actually just thrown in whole and I squeezed a little of the soft garlic into the puree but your oil and beets are strongly garlic scented.

Everything is pureed into a lovely smooth soup- it’s not rocket science here.

I love garnishing with a little creme fraiche or sour cream using a little piece of plastic with a whole at the tip. Don’t worry about a pastry bag- You make little dots like this on your soup

Then swipe through them with a toothpick for a sweet little design

And then after about 10 seconds of everyone going awwww that’s so sweet. They dig their spoons…But if you noticed this one had swirls… no hearts.

And I’ll leave you with a fun shot Ollie snapped while following up the rear on our woods walk with the gang…cheers xx

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23 responses

I just honey & thyme roasted some leftover beets and made a sandwich from them, layered with halloumi cheese. Love beets but really don’t cook them often enough. The spices you used for roasting your beets sound delicious!
And the picture of the gang following Ollie looks like they’re following the pied piper 🙂

Wendy, I love beet soup, I love roasted beets and look forward to trying roasted beet soup! This is so up my alley! I’m mad about the sour cream garnish (a must). How exciting that next time I’ll be able to make a design instead of the usual “blob in the middle” _Take care xo

Wendy, thank you for tip on how to make the sweet little dollops on top of the yummy beet soup! Love the photo of the gang… reminds me of a cat that chose to live with us for a few years… went on walks down the mountain road with me, but preferred to be carried back up :o) Enjoy your day.

Love every word and taste of this post. + the parting shot. Yum. So odd. I’ve heard about borscht all my life. I eat beets and love them. And yet, it never dawned on me to do this. Can’t wait to try it.

Hi Honey
I don’t even like beets, but if you fix that when I’m visiting I could change my mind!
I’m really writing to say I LOVED the goats walking picture and sent it to Annie Berdy, Paul, Marian Moore and a couple of your other Threshold friends! It’s precious. Love you. Mom

Reblogged this on A Single Serving and commented:
I really think that beets are right up there with cabbage as under-appreciated vegetables. I’ve another cold beet soup recipe some time ago, but I wanted to share this one with any beet lovers out there. Enjoy–either hot or cold.

I love your four legged friends! I miss having my farm animals. I can’t have them where I am now. Thank you for sharing your recipe. I’ve never known what to do with beets. They are so healthy for you, but I just blend them in my green smoothie drinks. I need to try this! 😀 Best, Koko

Wendy @wendytplace

I cook, garden, write and work on an island in the Pacific Northwest. This home base for twenty years keeps drawing me back to it's green summers and stormy winters.
I LOVE food. Growing it. Cooking it. Eating it. Sharing it. Above all, I try to keep love, personal reflection and humor a priority!

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About Wendy @ Wendy’s Place

I cook, garden, write and work on an island in the Pacific Northwest. This home base for twenty years keeps drawing me back to it's green summers and stormy winters.
I LOVE food. Growing it. Cooking it. Eating it. Sharing it. Above all, I try to keep love, personal reflection and humor a priority!